I'm going to Minneapolis in a couple of weeks, and I'll be stopping in to Northern Brewer and Midwest to replenish supplies.

So I just did an inventory, and I have "a little of this, a little of that". I'd like to use up the small amounts of ingredients, but make a drinkable pale ale/amber. Here's what I've come up with so far (10.5 gallon batch):

Probably a little too sweet for my tastes, although my tastes aren't terribly important, as I don't plan on swinging by the UP for a pint anytime soon. I'd consider moving some of the magnum to a regular 60-minute addition, or leaving out some of the sinkier grains that you'll probably have a use for later. I don't advocate wastefulness, but the total retail value of your last six malts is about $4. I'd rather have 10 gallons of better beer than try to earn back that $4.

I think it will be a touch sweet but not overly. The bigger concern would be that the malt profile will be confusing. Just too many elements all mashed together. I think it would be drinkable but cause palate fatigue. With ample time to condition the malt profile might coalesce into a deep subtle flavor combination. Personally, I tend to cap the number of malts at 5 for ordinary strength beers and might go with 6 malts for something bigger. I think you could either scrap the Munich or the Vienna. After that I would cut out at least three of the other specialty grains to try and create a better defined malt profile. The hops look great and as long as your mash is 154 or lower I really think it should finish crisp. Good luck!

I rarely use honey malt, and I'm unsure if it "fits" or not. I liked it when I did use it, but I'm concerned it may be a bit too sweet for my taste as well.

I've used Munich/Vienna/two-row before in combination but it wasn't really my goal to do so- I just only have 8 pounds of two-row left and I don't want too much Munich II.

I didn't think there would be much difference in Carahell/Carared/CaraMunich and just sort of lumped them together in my mind as crystal malts to use up. I often use a mix of crystal malts in APAs and ambers for complexity, but usually it's like 40L/80L mixed. I love victory malt, but I'm just about out so I was hoping the special roast could be a sort of sub for that biscuity toastiness I get from victory malt.

I would mash at 152, and use a clean well attenuating ale yeast (probably WLP001),

Thank you for your thoughts! It definitely gives me more to think about.

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I think it will be a touch sweet but not overly. The bigger concern would be that the malt profile will be confusing. Just too many elements all mashed together. I think it would be drinkable but cause palate fatigue. With ample time to condition the malt profile might coalesce into a deep subtle flavor combination. Personally, I tend to cap the number of malts at 5 for ordinary strength beers and might go with 6 malts for something bigger. I think you could either scrap the Munich or the Vienna. After that I would cut out at least three of the other specialty grains to try and create a better defined malt profile. The hops look great and as long as your mash is 154 or lower I really think it should finish crisp. Good luck!

If you are trying to reduce the complexity of this recipe I think the munich and vienna is the wrong place to look. I'd axe the honey because this seems like it will be sweet enough without it. Save the honey for a pale ale down the road.

Taking the non-purist route, I'd say go for it! Yeah it'll be complex, and some things may get lost as a result of the myriad ingredients, but it might turn out REALLY good anyway. I'm not usually worried about a pale ale or amber being too sweet, personally, and I doubt it will be sugary and cloying...just perhaps not as dry as some may prefer. I did a similar kitchen sink routine with a barleywine and I loved it so much... So my vote is for throwing caution to the wind and giving it a shot!